This gluten free pasta recipe with cauliflower and peas is a delicious savory pasta dish! Made with cauliflower, peas, kale and then topped with toasted breadcrumbs, dinnertime just got better with this gluten free, vegan recipe on hand.
Ingredients in Pasta with Cauliflower and Peas
Have you ever perfectly crafted a menu plan for the week, but then pivoted mid week just because you just didn’t feel like making what you planned?
When menu planning, I always give myself a little grace and wiggle room that if I don’t feel like making what is planned, I will make something different and that is how this pasta recipe was created! And thank goodness I flex planned our mealtime because this vegan dinner is darn delicious! Here are the ingredients for this light, yet savory, gluten free, vegan recipe:
- Vegan Bacon Bits (optional, but delicious!)
- Gluten Free Panko Breadcrumbs
- Vegan Parmesan Cheese (optional, but adds that aged flavor)
- Gluten Free Pasta
- Vegetable Broth
Do you really need the Vegan Bacon and Vegan Parmesan Cheese?
These two ingredients are optional, but they really do make the pasta dish taste amazing. Vegan bacon bits can be found online, I love this brand of TVP bacon bits by Hoosier Hills. The bag is huge and will last me for many months (if not longer). If you are not gluten free, you could also, use vegan bacon slices, such as Lightlife, which can be found in the produce area of most grocery stores.
Vegan Parmesan Cheese is also optional, but again adds a great aged cheese flavor to the vegan pasta dish. While fresh vegan parmesan cheese is a little less widely available at grocery stores, if you can get some hands on some at a specialty grocery store, it is an amazing addition to the pasta dish. You could also use this veggie parmesan sold on amazon.
How Do You Make Vegan Pasta with Cauliflower?
This recipe although boasting an impressive ingredient list is easy to make! You could even make the panko topping ahead of time and save even more time in the kitchen. Want to save even more time? Meal prep your vegetables ahead of time too!
First, you will need to make your panko crumb topping. Even if you skip the bacon and vegan parmesan, do not skip the panko topping! Toasty breadcrumbs make this pasta dish restaurant worthy.
Next, you will make your cauliflower mixture. Last, you will make your pasta. Unlike the traditional way to boil pasta in water, you will boil your pasta in the vegetable broth! This will give the gluten free pasta an amazing taste.
Serving Your Gluten Free Pasta with Cauliflower and Peas
After you combine your cooked pasta with your reserved cauliflower mixture, it’s time to serve it! Divide pasta between serving bowls and sprinkle your breadcrumb mixture over each bowl.
I love to serve this pasta dish with a fresh green side salad with avocado dill dressing or creamy garlic dressing.
You can refrigerate the leftovers for 3 – 4 days.
If you love this pasta recipe, you might want to check out our Cauliflower Walnut Pasta Bolognese!
Did you make this recipe? I would love to know! Tag @badtothebowl on social media.
Pasta with Cauliflower and PeasCourse: MainCuisine: AmericanDifficulty: Medium
Gluten free vegan pasta dinner recipe is light and savory and topped with a toasted panko topping!
⅛ cup Vegan Bacon bits (optional, see notes for variations)
¼ cup Gluten Free Panko
⅛ tsp. ground black pepper
4 tablespoons vegan Parmesan cheese – divided
1/2 yellow onion, diced
4 cups cauliflower florets
1/4 tsp kosher salt
2 cloves garlic, minced
1/2 tsp dried thyme leaves
1/8 tsp red pepper flakes
8 ounces dry gluten free spaghetti
2 ½ – 3 cups vegetable broth, divided
½ cup frozen peas – thawed
1 cup chopped kale
1 Tblsp chopped fresh parsley
fresh lemon juice
- Heat a Dutch oven or large pot over medium heat. Add the vegan bacon bit pieces, panko and pepper. Cook, stirring frequently, until Panko is deep, dark golden brown, about 3 to 4 minutes. Watch carefully so it doesn’t burn! Transfer the Panko-bacon mixture to a bowl. Let cool, then toss with 2 tablespoons Parmesan. Set aside.
- Return the skillet to the heat, increase the heat to medium-high, and add a splash of water. Once the oil is hot, add the cauliflower, onion, and 1/4 teaspoon salt. Sauté, stirring occasionally, until cauliflower is tender and has begun to brown in spots, about 15 minutes. Stir in the garlic, thyme, and red pepper and cook until the garlic is fragrant, about 30 seconds. With a large spoon, scoop the vegetables onto a large plate.
- Return the pot to the heat. Add 2 1/2 cups of the broth and increase the heat to high. Once simmering, add the pasta and adjust the heat so that it comes to a gentle boil. As soon as it begins to boil, cook, stirring frequently, until most of the liquid is absorbed and pasta is tender. If at any point the pasta seems dry, add in some of the remaining broth to loosen it back up. Once the pasta has cooked, stir in the peas and let cook just long enough to warm them through, about 30 seconds. If the pasta is too dry, add more broth or (if you run out) hot water.
- Add your kale and stir until kale is wilted.
- Add in your reserved cauliflower mixture and stir until well incorporated.
- Remove the pot from the heat and stir in the parsley, lemon juice, remaining 2 tablespoons vegan parmesan.
- Taste and adjust salt and pepper as desired (remember, the bread crumb mixture is a bit salty/peppery too). Divide the pasta between serving bowls and sprinkle the bacon breadcrumbs generously over the top.
- Refrigerate leftovers.
- *you can alternately use fresh vegan bacon, cook bacon and dice it before adding your panko and pepper in step 1.